However much butternut squash you got (1-2), peeled and chopped into bite-sized pieces

A small onion, chopped fine

3 cloves of garlic

2 T fresh chopped sage (or more)

butter

olive oil

salt & pepper

allspice

1/2 C (or less) chicken broth

1/4 C (or less) bread crumbs

1/8 C parm.

pasta

Toss the butternut squash with olive oil, salt and pepper and roast at 350 until soft (25 mins). Then saute onions (in butter) with garlic in medium-large cast iron. Add sage and butternut squash. Season with salt, pepper and allspice. Splash in chicken broth as it cooks to keep everything moist. Let cook on low heat for a while – to get it a bit softer and melded together.

In a different pan, toast breadcrumbs and parm until golden brown.

Mix together pasta and butternut squash, sprinkle with breadcrumbs mixture to taste. Eat!

Preheat the oven to 450. Cut the pumpkin in half, scoop out stringy bits and seeds. Peel and seed the pears. Wash the turnips If you can fit everything into your oven at once, awesome! Roast all until tender and a fork meets little to no resistance. (Close to 45 min for the pumpkin and turnips, 25 min for the pears.)

While everything is cooling, in a soup pot, saute the onions, garlic, and ginger in the butter.

Once it’s cool enough to handle, scoop the pumpkin flesh out of the skin, chop the pears, peel and chop turnips. Add them, broth, cinnamon, and spices to soup pot. Let simmer for 20-30 min.

Pour a small drizzle of olive oil in a casserole dish (around 8 or 9 inches square) and spread it around the bottom and sides. Place 1/3 of the squash and potato slices in the bottom of the dish—no need to layer them squash-potato-squash-etc.—then season with salt and pepper. Top with half of the goat cheese, scattered evenly in large chunks. Repeat with another 1/3 of the vegetables, seasoning again with salt and pepper and topping with the other 1/2 of the goat cheese. Finish by layering on the final 1/3 of the vegetables and seasoning with salt and pepper.

Pour the milk over the entire dish. Top with the parmesan cheese. Bake, covered, for 30 minutes, then uncover and bake 15 more minutes, until the top browns. Scatter on the fresh basil, if using.